A family farm that grows its own wheat to make sourdough loaves and pastries

Tuerong Farm grows wheat and turns it into beautiful sourdough loaves.

Bakery$$$$

This family farm surrounded by wheat fields has become a leader in Australia’s baking community, known for its heritage grains that are hard to find elsewhere.

Why it’s worth your time: This is one of the few bakeries in Australia that bakes bread and pastries using only grain that’s grown and milled right there. Come for the sea salt and fennel palmier and leave brimming with knowledge on regenerative farming and the importance of growing local grains.

The must-try item: The Reynard sourdough ($10), made with an old French red wheat variety, has a terracotta crust, an earthy pink crumb and a lovely nutty flavour.

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